As a personal chef, I am always on the lookout for new recipes to make my clients.
I am a certified cooking magazine junkie as I subscribe to more than my share of monthly culinary periodicals. When I open my mailbox and see the latest edition of Cooking Light, Eating Well, or Bon Appetit, I can't wait to head to my deck with a glass of wine and read it cover to cover.
Spending more time than I should on my computer leads me to countless websites loaded with recipes for grilled teriyaki salmon with cucumber relish, chocolate peanut butter bon bons, macaroni and cheese bites, and tender asparagus bundles wrapped in salty prosciutto.
Having stumbled upon an Eating Well recipe for stuffed peppers, I filed it away for a future client menu item. I recently made Greek Orzo and Feta Stuffed Peppers for one of my clients who orders a vegetarian entree every so often. With steamed tender crisp peppers standing in as the serving dishes, a filling of orzo, chickpeas, feta, spinach and sun dried tomatoes takes only about 20 minutes to prepare.
This colorful and healthy meal will be on the dinner table in no time at all and is perfect for the warm nights of summer.
recipe
Greek Orzo and Feta Stuffed Peppers
- Yield: 4 1x
Ingredients
- 2 large yellow (orange, or red bell peppers (or 4 small))
- ½ cup orzo
- 1 tablespoon olive oil
- ½ cup chopped onion
- 3 garlic cloves (chopped)
- 1 6-ounce package baby spinach
- 2 tablespoons fresh oregano or 1 teaspoon dried
- 1 15-ounce can chickpeas, drained, rinsed and slightly mashed
- ¾ cup crumbled feta cheese
- ¼ cup sun dried tomatoes (oil packed, chopped)
- 1 tablespoon lemon juice
- 1 scallion (thinly sliced)
Instructions
- Cut peppers in half lengthwise through the stems. Remove the seeds and membrane. Place peppers cut side down in a large microwave safe dish and add about ½ cup water. Cover dish with plastic wrap and microwave on High for 7 - 9 minutes or until the peppers are just softened. Let cool slightly, drain and set aside.
- Meanwhile, cook orzo according to package directions. Drain, rinse with cool water and set aside.
- In a large saute pan over medium high heat add the olive oil. Saute the onion and garlic for about 5 minutes or until the onions are softened. Add the spinach and oregano and saute stirring for 2 - 3 minutes or until the spinach is wilted. Stir in the orzo, chickepeas, ½ cup of feta, tomatoes, lemon juice. Cook for 3 minutes to heat through. Divide among the pepper halves and sprinkle with remaining feta cheese and scallion.
- The peppers can be served chilled, at room temperature or of heated on 70% power in the microwave for 1 - 2 minutes.
Notes
Recipe by Amy Casey
© amycaseycooks - 2012
www.amycaseycooks.com
patsy
Those look fantastic! I love the update to a traditional stuffed pepper... Greek flavors are a favorite!